🇹🇩 Chadian Cuisine

Kissar

Chadian Fermented Millet Crepes

Prep Time 24 hours
Servings 6
Difficulty Medium
Calories 210 kcal

Thin, tangy crepes made from fermented millet batter, cooked on a hot griddle until lacy and slightly sour. These spongy flatbreads are the everyday bread of southern Chad, torn and used to scoop stews and sauces.

Ingredients

Instructions

  1. 1 Mix millet flour with warm water and yeast in a large bowl. Stir until smooth. Cover with a cloth and let ferment at room temperature for twelve to twenty-four hours until bubbly and sour.
  2. 2 Stir the fermented batter well. It should be thin and pourable like crepe batter. Add salt and adjust consistency with water if needed.
  3. 3 Heat a flat griddle over medium heat and lightly grease with oil. Pour a ladleful of batter and swirl to spread thinly across the surface.
  4. 4 Cook for two to three minutes until the top is set and small holes appear across the surface. The bottom should be lightly golden. Do not flip.
  5. 5 Remove and stack on a plate. Repeat with remaining batter, greasing the griddle between each crepe.
  6. 6 Serve warm alongside stews, sauces, or grilled meats. Tear pieces and use to scoop food.

Did You Know?

The fermentation process gives kissar a natural tanginess similar to Ethiopian injera, and skilled cooks can judge readiness by the smell of the batter alone.